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Tarte aux abricots, crème vanille et sablé breton
Une tarte gourmande alliant un sablé breton fondant, une crème à la vanille parfumée au mascarpone et des abricots pochés au sirop épicé, le tout nappé d'une fine gelée d'abricot. Idéale pour un dessert élégant ou une occasion spéciale.
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Cost Breakdown
Critical Success Points
- • Refroidir le sablé au réfrigérateur pendant 30 minutes avant cuisson
- • Cuisson du sablé à 170 °C pour obtenir une croûte dorée mais pas trop sèche
- • Infusion de la vanille pendant 10 minutes pour un parfum intense
- • Épaississement de la crème sans grumeaux (remuer constamment)
- • Refroidissement complet de la crème avant d'ajouter le mascarpone
- • Pocher les abricots dans le sirop aromatisé et laisser refroidir complètement
Safety Warnings
- • Le lait bouillant peut provoquer des brûlures – manipuler avec précaution.
- • Le sirop d'abricots est très chaud – éviter les éclaboussures.
- • Le four atteint 170 °C – utiliser des gants de cuisine.
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